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Page Title:
Table 5-2. Storage Life of Perishable Subsistence (Cont) |
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 TM 38-400/NAVSUP PUB 572/AFMAN 23-2110 MCO 4450.14/DLAM 4145.2
Table 5-2. Storage Life of Perishable Subsistence (Continued)
See footnotes at the end of the table
Approximate storage life (days)
Freezing point
Optimum RH
Item
F
(%)
32-35
F
35-45
F
45-55
F
Remarks
Papaya
30
85-90
7-12
Parsley
30
95
30-60
Parsnips
30
98-100
60-180
2
Peaches
30
90-95
14-30
Peanut Butter:
Boat, Envelope
50
180
120
90
Cup, Foil Pouch
50
365
270
180
2,18,4
Pears
29
90-95
60-240
Peas, Unshelled
31
95
7-14
Peppers, Sweet
31
90-95
14-21
Peppers, Dry, Chili
60-70
180
180
180
5
Pepperoni, Dry
75-80
45
Persian Melons
31
90-95
14
Persimmons
28
90
90-120
Pies
Fruit, Fresh
80-85
3
Fried, Fresh
80-90
5
Pineapple
7
Mature, Green
30
85-90
14-28
2
Ripe
30
85-90
14
Plums
30
90-95
21-35
Pomegranates
27
90
60-120
Pork
5
Whsle, Cut
85-90
5
Cryovac
85-90
14
Poultry
27
95-100
12-18
6-12
2-4
Potatoes
2,7
Sweet
30
85-90
Chill injury below 50 . 90-120 days at 50-60 .
F
F
19
Potatoes, White
Early, Uncured
31
95
60-90
Early, Cured
31
95
120-150
Late Crop
31
95
150-240
Peeled, Table Ready
31
95
5-9
Prunes, Ital
30
90-95
14-28
Pumpkins
31
60-70
30-180
Quinces
28
90
60-90 .
Radishes
Spring, Topped, Poly-bag
31
95+
21-30
Spring, Table Ready
31
95+
10-12
Winter, Topped
28
95+
90-120
Rhubarb
30
95
14-30
Rolls, Brown and Serve
80-85
21
Rutabagas
30
95+
120-180
9
Salad Dressing, All
80-90
180
120
90
Salmon Stks
85-90
12
5-51
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